CHOCOLATE CAKE WITH NIDO AND BRIGADEIRO FILLING
- 1 and ½ tins condensed milk
- 200 ml cream (I use the long life one)
- 1 tablespoon butter
- 280 g dark chocolate
- Nido White Brigadeiro:
- ½ tins of condensed milk
- 300 ml cream (I use long life variant)
- 1 tablespoom butter
- 110 g Nido powder (or any milk powder)
- 150 g white chocolate
- Chocolate Cake:
- 230 g cake flour
- 70 g cacao
- 400 g castor sugar
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs at room temperature
- 230 ml buttermilk
- 1 tablespoon instant coffee dissolved in 230 ml hot water
- 115 ml oil
- 1 teaspoon vanilla extract
- 250 g chocolate
- 250 ml cream
- 1 tablespoon of butter
Prepare both fillings the same way, but in separate pots. Melt filling ingredients together in a pot until it come loose from the bottom of the pot (± 5 min). Pour into a dish and place a piece of glad-wrap directly on the surface to prevent a skin from forming. Set aside to cool to room temperature.
Preheat oven to 180 ºC. Grease and line 2 cake tins (I used 20 cm loose bottom tins) with greaseproof paper.
Sift flour and cacao together. Add sugar, baking powder, baking soda and salt and whisk to combine. Make a well in the center and add remaining ingredients. Mix on low for 90 seconds. Pour evenly into the baking tins.
Bake for ± 40 minutes until a toothpick inserted comes out with just a crumb or two. Cool cakes in tins for about 10 min before turning out onto a wire rack to cool completely.
Use the tin that you baked the cake in (I used the loose bottom tins, 1 on top of the other the top one without the bottom plate to have the height needed to help set the cake.. I have attached a picture to show this step)
Line the pans well with gladwrap overlapping the edges of the top tin. Place one level cake (cut side up) into the bottom of the cake pan. Add the light Brigadeiro and smooth down to level. Add the dark Brigadeiro and smooth down to level.
Top with last cake (cut side down) Wrap the cake with the overlapping glad wrap and place in fridge overnight. Assemble the night before and set in fridge overnight before decorating.
Decorate the cake the next morning with ganache.
Melt the chocolate, cream and butter in the microwave at 15 second intervals until chocolate is melted and mixture is smooth. Don’t overcook or it will split!
Let sit for 15 min and then pour over cake and decorate as desired.
Serve the cake at room temperature.
Recipe and photos: Dalila De Barros Viljoen